Study on Destroying Enzyme in Chestnuts (Castanea mollissima Blume) by Microwave Heating

Autor:	Mei Xia Pang, Fang Wang, Xin Xin Yi, Chao Nan Wang, Jing Hua Qi
Rok vydání:	2014
Předmět:	chemistry.chemical_classification Catechol biology General Engineering Enzyme assay Horticulture chemistry.chemical_compound Point of delivery Enzyme Biochemistry chemistry biology.protein Guaiacol Microwave Flavor Peroxidase
Zdroj:	Advanced Materials Research. 852:262-265
ISSN:	1662-8985
DOI:	10.4028/www.scientific.net/amr.852.262
Popis:	Using microwave technology,establish a best destroying enzyme condition that can make peroxidase (POD) and polyphenoloxidase (PPO) lossing of activity. Enzyme activity of PPO and POD were determined by guaiacol colorimetric method and catechol colorimetric method under the condition of six different microwave time and five different microwave power. Complete deactivation of POD and PPO was achieved when microwave treatment of the chestnut kernel to 640W/60s were combined. Under these conditions, the color and flavor of the product were retained,which is the best destroying enzyme condition in chestnuts by microwave heating
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::64cb79bc44ff170959f0b409aeba1e2f https://doi.org/10.4028/www.scientific.net/amr.852.262 Zobrazit plný text záznamu